Black Beans and Rice with Cumin

Published on

September 22, 2023

Intro

Every region of the world has their take on rice and beans. I seasoned this recipe with Cumin which offers a deep earthy and nutty flavor. On a whim, I added in sun dried tomatoes, mainly for color but my panel of taste testers were delighted by their texture and the hint of sweetness.

Prep Time:

5 Minutes

Cook Time:

25 Minutes

Servings:

Difficulty Level:

Easy

Ingredients

2 teaspoons olive oil

1 onion, chopped

2 garlic cloves, minced

2 teaspoons Cumin

3/4 cup uncooked white rice

1 1/2 cups vegetable or chicken stock

1 cup sun dried tomatoes, chopped

2 - 15 oz cans black beans, drained and rinsed

1/2 cup cilantro, chopped

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Directions

1. Heat the oil in Dutch-oven over medium-high heat. Add the onion and sauté for 5 minutes or until translucent. Stir in the garlic and Cumin, cook 1 minute or unit fragrant.

2. Add in the rice and cook for 3 to 4 minutes or until lightly toasted.

3. Pour in the stock and sun dried tomatoes. Bring to a boil, then simmer covered for 20 minutes or until the liquid is absorbed.

4. Fluff with a fork and stir in the beans. Cover and allow beans to warm, about 5 minutes.

5. Sprinkle with cilantro. Serve warm or room temperature.

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